Chef Matthew Finnerty
by Anne Elias

" To me, cooking is about keeping it simple and allowing quality ingredients to speak for themselves.” Chef Matthew Finnerty

Chef Matthew Finnerty, Chef at Millennium Restaurant Group’s most contemporary hotspot is a veteran of the Millennium lifestyle. Hired as a Sous Chef to open The Union in downtown Kalamazoo, Finnerty’s talents soon provided savory experiences to the Western Michigan University partnership fostered by Ken Miller. Not long after, this innate culinary ability was realized at the Black Swan as well.
Finnerty’s educational background, partnered with his successes in the Millennium kitchens eventually led him to his most recent leadership position at the helm of the Fieldstone Grill property in Portage, whose menu touts the ‘feel and flavors of the Pacific Northwest. With a BA in Hospitality Business from Michigan State University and an AAS Culinary Arts degree from Cooking and Hospitality Institute of Chicago, Matt’s craft was honed at Levy Restaurants and Adam’s Mark Hotels, both of Chicago.
Especially apparent in his current position at the helm of Epic Bistro’s kitchen, Chef Matthew Finnerty continues the tradition of fusion elements visible in the Bistro’s menu. "To me, cooking is about keeping it simple and allowing quality ingredients to speak for themselves. As a chef my primary goal is to simply be the final checkpoint on the journey 'from the field to the table'. The Epic Bistro is well suited to my cuisine because our patrons come in for the entire sensory experience that goes into enjoying quality food and wine; they are here for a certain level of hedonistic enjoyment, not merely consuming calories for survival."